Roasted Butternut Squash Soup

Recipe Ingredients: 

• 1 lb Butternut squash peeled and cut into cubes
• 1 tart cooking apple peeled, cored and sliced
• 1 small Yellow Onion chopped
• 4 cups Chicken Broth preferably homemade
• kisan sunflower cooking oil as need
• 1/4 teaspoon Nutmeg
• 1/2 cup half and half or light cream
• to taste Salt
• Crème fraiche or sour cream for garnish

Recipe Method: 

• Pre-heat oven to 400 degrees.
• Place butternut squash on a rimmed baking pan and drizzle with kisan oil. Toss to coat pieces evenly.
• Roast squash for 20-30 minutes until soft but not mushy.
• Add 1-2 tablespoons of kisan oil to a medium pot.
• While the squash is roasting, sweat the chopped onion over a low flame until soft, but not browned.
• Add roasted squash, sliced apple, nutmeg and 4 cups of chicken broth to the prepared onions.
• Bring to a boil and then simmer for 10-15 minutes or until apple is soft.
• Using a hand blender, puree the soup until smooth.
• Check for seasoning and add salt to taste. Add 1/2 cup of half and half to soup and simmer on a low flame to re-heat – do not boil!
• Serve soup in individual bowls with a dollop of creme fraiche or sour cream or garnish with croutons.